Brianne and Paul’s Rehearsal Party Salad Book Recipe for Surefire Bliss! Recipes compiled by Eldrbarry Take half a cup of friendship, One cup of thoughtfulness, (The Groom’s Father and the host of the party) Cream together with a pinch of powdered tenderness Beat very lightly in a bowl of loyalty with one cup of faith, one cup of hope and one cup of charity Add one teaspoonful each of gaiety, and one of the ability to laugh at things, Mix in one cup consideration, one cup courtesy, And a generous dash of cooperation Stir in three teaspoons pure extract of "I'm sorry," and one cup of blindness to the other's faults. Moisten with tears of heartfelt sympathy, And knead gently with a soft touch. Flavor it with frequent recreation, a dash of happy memories, and plenty of worship together Saute it with some genuine passion; Then bake it slowly in the trials of life, Vasona Lake Park, Los Gatos, Ca. Checking frequently, keeping it warm th with a steady flame of devotion. August 11 , 2006 Garnish always with lots of love!! Potato Salads: Eldrbarry’s improvised Potato Salad Dill Potato Salad Deviled Potato Salad Sweet and Sour Potato Salad Red, White and Blue Potato Salad Sweet Potato Salad Cole Slaws: Marianne’s Cole Slaw The cheerful heart has Chuckanut Broccoli Salad a continual feast . Red Cabbage, Cranberry and Apple Salad SCSI’s Oriental Chicken Salad Carrot Salads: Marianne’s Carrot-Raisin Salad Carrot Ambrosia Salad Carrot Pineapple Jello Salad Helen Graham’s Musical Salad Fruit Salads: Hawaiian Fruit Salad Ann Gaston’s Frozen Fruit Salad Waldorf Salad Green’s Salads: Taylor’s Landing Spinach Salad Poppy Seed Salad Friar Joes’ Californian Salad California Taco Salad Brown Derby Cobb Salad Crab Louie better a meal of vegetables Other Salads: Pasta Salad with Smoked Salmon where there is love . Navy Bean Salad 7 Bean Salad Hungarian Cucumber Salad Hungarian Flag Salad Pickett’s Pea Salad Italian Pasta Salad Eldrbarry’s Improvised Potato Salad Sweet Sour Potato Salad Yellow and Red Potatoes, diced (Leave Red skins on) Chopped Celery (2 stalks) Chopped Red and Yellow Pepper (1/2 each) 8 potatoes 1 stalk celery, diced 2 hard-cooked eggs, sliced Chopped Cucumber (1) Chopped Green Onions (3) 1 onion, minced 3 sweet-sour pickles, diced Chopped Sweet Pickles (4-5) Chopped Hardboiled Eggs (2) Several red radishes, sliced and quartered 1 tablespoon minced parsley 4 slices bacon, diced Dressing: ¾ cup Sour Cream ½ cup Mayonnaise 1 t Balsamic Vinegar 2 eggs, well beaten 1 cup sugar 1/4 teaspoon dry mustard 2 Tablespoons Mustard 1 t Salt and shake of Pepper 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup vinegar, diluted with 1/2 cup cold water • Cook potatoes, drain, toss with chopped stuff, Mix dressing, pour over potatoes, toss. Chill • Boil potatoes. When tender, peel and dice. Add celery, hard-cooked eggs, onion, pickle, radishes and parsley. Fry bacon until crisp, and remove. Beat eggs, add sugar, spices and diluted vinegar. Mix well. Dill Potato Salad Pour egg mixture into the hot bacon fat and cook, stirring constantly, 6 red potatoes 1/2 small onion 1 Tbs. minced fresh Dill (do not substitute dry) until thickened (about lO minutes). Pour over potato mixture and mix 3 Tbs. oil, corn or olive 1 1/2 Tbs. of good white vinegar 1 tsp. sugar salt lightly. Serves 6 • Cook potatoes in pot of salted water till tender. Cool enough to handle and peel. Slice potatoes as for salad into a bowl. Add diced onion. Add minced fresh Dill. Pour oil and vinegar over ingredients in bowl. sprinkle 1 tsp. sugar over all and toss to mix. Taste and adjust seasoning. More salt or more sugar if needed. Serve at room temperature. Serves 4. Devilled Potato Salad 5-6 potatoes, peeled and diced 2 Hard cooked eggs, chopped ¼ cup chopped parsley Red White and Blue Savory Potato Salad 1/4 onion, 3 tablespoons prepared yellow mustard 6 Large red potatoes, unpeeled 1/2 cup mayonnaise, 1 teaspoon sweet paprika 6 slices maple smoked bacon (Reserve 2 T bacon drippings for dressing) 1 teaspoon: Tabasco Sauce Salt and freshly ground black pepper 4 hard cooked eggs • Boil potatoes until tender, about 10 minutes. Allow to dry and cool. f a 4 small green onions thinly sliced (white and light green part only) medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard ½ cup blue cheese crumbles (4 oz package) and mayonnaise, paprika, parsley and Tabasco sauce to the grated • Cook potatoes, while still warm cut into small chunks Layer 1/3 of onion and stir to combine. Add potatoes and hard boiled egg and toss potatoes, eggs, onions Top with Dressing Repeat layering two more together, with salt and pepper. Option: Garnish with devilled eggs and times Top with crumbled bacon and blue cheese parsley. Dressing : 1 ½ cups Mayonnaise 1/3 cup minced bread and butter pickles 1 T cider vinegar 2 T bacon drippings ¼ cup celery seed ¼ t Tabasco seasoning ½ t salt Stir and mix thoroughly – thin with pickle juice if necessary Marianne’s Cole Slaw Red Cabbage, Cranberry, and Apple Slaw 1/2 head of green cabbage, cored and shredded The slaw should marinate in the refrigerator for a couple of hours, allowing the 2 large carrots, peeled and shredded a little Sugar vinaigrette to permeate the cabbage and plump the cranberries. Stir in apples 1 cup of mayonnaise 1 TTbs lemon Juice just before serving to keep them bright. 1 Tbs Celery Seed, 1 Tbs Poppy Seed salt and black pepper, to taste 5 cups thinly sliced red cabbage (about 1 1/2 pounds) Shake of paprika to garnish 1/2 cup dried cranberries 1/3 cup rice vinegar • Grate or Shred cabbage and carrots Place in a bowl. Sprinkle with sugar and 1/3 cup sugar 2 tablespoons white wine vinegar toss. Whisk the mayonnaise and lemon juice together in a medium-size 2 teaspoons olive oil 3/4 teaspoon salt bowl with seeds and salt and pepper. Pour over the vegetables. Toss and 1/2 teaspoon freshly ground black pepper Top with paprika. Serve right away. 2 1/4 cups thinly sliced Granny Smith apple • Option: for more color use red cabbage as well as green. 1/4 cup chopped pecans, toasted . • Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; Chuckanut Broccoli Salad drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 4 c Raw broccoli; chopped in 1/2" pieces (1 large crown) hours. Add apple, and toss well to combine. Sprinkle with pecans. 1 med red Onion; diced (optional) 1 handful Dried Cranberries 1 handful coarsely chopped walnuts SCSI’s Oriental Chicken Salad 1 cup Mushrooms; sliced (opt) 1 head of cabbage (shredded) or prepared slaw mix 4 slices Bacon; cooked, then crumbled or 1/3 cup bacon bits 1 cup slivered almonds 3 Tbs. sesame seeds Dressing: 1/2 cup light mayonnaise, 1/2 cup sour cream, 3 Tbs. sugar 2 bunch green onions (chopped) 2 cup cooked chicken (chopped) 1 Tbs. white vinegar 1 Tb Dijon Mustard touch of salt & pepper 2-3 oz. pkg. Top Ramen Chicken Flavored Noodles • Combine the first 6 ingredients in a large bowl and toss. Combine DRESSING: Top Ramen Chicken Seasoning 1/2 cup sugar mayonnaise and remaining ingredients, stirring with a whisk. Pour 1/4 cup tarragon vinegar 1/4 cup vegetable oil 1/2 tsp. Pepper dressing over broccoli mixture, and toss well. Chill for 1 hour. 2 Tbs. soy sauce • Toast almonds and sesame seeds in skillet with no-stick spray until Pickett’s Pea Salad golden brown. Break noodles into small pieces. DO NOT ADD SEASONING PACKET. Reserve for use in the dressing. Mix cabbage (or 1 pkg. thawed peas slaw mix), cooked chicken, green onions, noodles, and toasted almonds 1 c. chopped celery Mix and season and seeds. Toss well. Chill until serving. 1/2 c. chopped green onions 1 c. sour cream 1/2 c. chopped bacon 1/2 c. chopped cashews Add at end • A good potluck salad. Hungarian Flag Salad Poppy Seed Salad 3 or 4 large juicy fresh tomatoes 4 cups torn lettuce 4 cups torn spinach a couple of cucumbers peeled, and thin sliced 4 cups shredded red cabbage 1 11 oz can mandarin orange sections drained A couple of green peppers seeded and chopped or sliced 12 – 15 strawberries quartered 1 ½ cups 1/8 cup of chopped Italian parsley -OR- 1 tsp. of minced fresh dill ½ red onion sliced and separated into rings (1/2 cup) 1 small peeled onion sliced thin or a bunch of chives snipped • Toss together with Poppy Seed Dressing (See Dressings) Dressing: 1 garlic clove minced 3 Tbs. of vinegar or dry white wine 1 tsp. sugar 6 Tbs. Of Olive oil 4 oz Goat or Feta Cheese Alternate; Add 2 cups diced roasted chicken breasts; Parsley for Garnish Salt and pepper (to taste) Or replace the Oranges with 1/3 cup chopped celery • Slice the tomatoes and place in salad bowl. Peel cucumbers, score and ¼ cup golden raisins lengthwise and slice. Chop the seeded green peppers. Add the chopped parsley or dill, sliced onion or chives, and toss together. Season with salt Add to a bowl the garlic, wine or vinegar, sugar and Olive oil and whisk into a thick dressing then toss it with the vegetables. Sprinkle on the goat cheese and Toss again, taste and adjust seasoning by adding salt and pepper if needed.